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Pumpkin Muffins II
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy autumn muffins - a perfect treat!
Ingredients:
  • 1 small sugar pumpkin, seeded
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 0.66666668653488 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by greasing it or lining with paper liners.
  • Halve the pumpkin, remove seeds and strings, then place the halves on a baking sheet cut side down. Cover with foil and bake in a preheated oven until tender, approximately 90 minutes. Scoop out the pumpkin pulp and blend into a smooth puree. Measure out 2 cups of pumpkin puree and set aside.
  • Combine flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt in a large bowl. In a separate bowl, whisk together 2 cups pumpkin puree, vegetable oil, and eggs. Gently fold pumpkin mixture into dry ingredients until well combined. Portion batter into muffin cups and bake.
  • Bake in a toasty oven for 20 to 25 minutes or until a toothpick poked in the center of a muffin comes out clean.

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